DRYING PEA BEANS INTERMITTENTLY AT lOO°F

By
Jew-kai yang

AN ABSTRACT

Submitted to the School of Agriculture of Michigan State
University of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of

MASTER OF SCIENCE

Department of Agricultural Engineering

1956

Approved by MW W N/w/fc.

Abstract Jaw-kai Wang
1

The safe storage of pea beans requires that they be dried
to about 15 percent (w.b.) moisture content. Since unfavorable
weather conditions have frequently been encountered during the
harvesting season, it is necessary that artificial drying be
provided. Different from most farm products, pea beans tend to
crack during the drying process, especially when heated air is
used, and it is a challenging job to agricultural engineers to
find a way to dry the product quickly and yet without excessive
cracking.

An attempt was made to give a mathematical analysis based
on simplified conditions to illustrate the cracking problem.
Also efforts have been directed to obtain experimental data to
find a way to dry the product from about 20 percent (w.b.)
moisture content, which is the usual moisture content when
harvested, to about 15 percent (w. b.) moisture content effi-
ciently but avoiding the commercial limit of cracking percentage.

Based on the experimental data obtained, it is suggested
that a drying process followed by a u-hour resting period, fol-
lowed by another drying process, is a possible solution that
can be used in practical drying. The first drying process
proposed consists of:

(l) a first heating period of 15 minutes during which
the beans are heated with high humidity air so as no drying
might take place,

(2) a first drying period of 30 minutes in which heated

air is used to remove moisture from the beans,

Abstract Jaw-kai Wang
2

(3) a second heating period of 10 minutes during which
the beans are reheated without change in moisture content, and

(u) a second drying period of 30 minutes.

The second drying process as proposed by the author utilizes
the same procedure except that the drying period is shortened
to 20 minutes each.

By the above procedure, pea beans will be dried from 20
percent (w.b.) moisture content to 15 percent (w.b.) moisture
content with a cracking percentage range from 1.3 to l.h
percent. Since the actual drying time is less in the above
procedure, less heat will be needed which can be generated
from fuel oil or other heat sources. However, on the other
hand, the resting period will likely cause some trouble in
handling.

Beans used in all tests were dry beans wetted artificially
by nearly saturated heated air. Beans so treated may not
possess the same drying characteristics as those that become
wet in the field due to natural moisture and temperature con-
ditions.

It was found that the heating of pea beans by a nearly

saturated heated air is not the cause of cracking of the skin.

DRYING PEA BEANS INTERMITTENTLY AT 100°F

By

Jaw-kai Wang

A THESIS

Submitted to the School of Agriculture of Michigan State
University of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of
MASTER OF SCIENCE

Department of Agricultural Engineering

1956

amen

 

.ll‘ll’l

TABLE

INTRODUCTION . . . . . .
OBJECTIVE . . . . . . . .
REVIEW OF LITERATURE . . .
ANALYSIS OF PROBLEM . . .
DESCRIPTION OF APPARATUS .
PRESENTATION AND DISCUSSION

Preparation of Samples

OF CONTENTS

0

OF DATA

Heating, Drying and Resting Period

Tests and Testing Data
SUMMARY AND CONCLUSION .

SUGGESTIONS FOR FURTHER STUDY

REFERENCES . . . . . . .

PAGE

13
18
18
19
20

Al

1&5

LI ST OF FIGURES

FIGURE . - PAGE
1. Assembly view of testing apparatus . . . . . . 1h
2. Sketch of drying box . . . . . . . . . . . 15
3. Top view of heater and air-steam.mixer . . . . 16
h. Sectional view of heater . . . . . . . . . . . 17
5. Temperature change of samples at first heating

period . . . . . . . . . . . . . . . . . . . 29
6. Change of drying rate in first drying period . 30

7. Change in weight per 2000 grams of beans in the
first 20 minutes of drying, samples at 20
percent (w.b.) . . . . . . . . . . . . . . . 31

8. Temperature change in first drying period . . . 32

9. Comparison of drying curves in a 20-minute
drying period and when the heating period is
BXClUded eeeeeeeeeeeeeeee 33

10. Temperature change of samples during second
heatingperiod..........‘...... 3h.

11. Comparing drying curves between a 15(H)-20(D)-
lO(H)-20(D) drying operation and the drying
with heated air but without heating period . 35

12. Different drying processes compared with con-
tiflUOUSdPyingeeeeeeeeeeeeeeee 36

13. Different drying processes, carefully controlled
at the second heating period, compared with
continuous drying . . . . . . . . . . . . . 37

1h. Figure showing comparison between drying curves
of 17.62 percent (w.b.) sample and samples that
have a resting period of h hours (17.22 percent) 38

LIST or FIGURES (Cont.)

FIGURE PAGE

15. Total chan e in weight of a 17.62 percent sample
at a 20(D -10(H)-20(D) drying operation compared
to a sample that had a resting period of 3 or A
hours eeeeeeeeeeeeeeeeeeee 39

16. Comparison between a 15(H)-20(D)-10(H)-20(D)
drying Operation and a 15(H)-30(D)-10(H)-30(D) . . no

LIST OF TABLES

TABLE PAGE

1. Moisture Removed and Cracking Percentage of
Different Drying Processes . . . . . . . . 25

2. Comparison of Moisture Removed and Cracking
Percentages Between Samples Being Dried after
Different Resting Periods and Samples at 17
percent (w.b.) Which Have Not Been Previously
Dried O O O I O O O O O O O O O O O O O 27

ACKNOWLEDGMENTS

The author wishes to express his deep gratitude to Dr.
Carl W. Hall for his consultation, suggestions and comments
in conducting the experiments and the preparation of this
thesis.

Sincere thanks is expressed to Dr. Arthur H. Farrall,
Head of the Department of Agricultural Engineering, for his

encouragement to the author.

INTRODUCTION

An increasing quantity of beans has been produced in the
past years. It has become an important part of the agricul-
tural production all over the world. But because unfavorable
weather conditions are frequently encountered during the har-
vesting season, the drying of beans is a serious problem.
Beans are usually harvested at 20 percent (w.b.) moisture
content and are usually stored at 15 percent (w.b.) moisture
content. Excess moisture itself is not the direct cause of
storage problems. However, excessive moisture provides one
of the necessary conditions that are highly favorable to the
development of undesirable organisms, both plant and animal.

The removal of moisture or drying of agricultural products
is generally classified into two main types:

(1) natural drying in the field,

(2) artificial drying.

Utilization of the wind velocity, or fan-forced air with
or without heat added are commonly used artificial means.

During past years, more attention and emphasis have been
given to the use of fan-forced heated air as a drying medium.
Its dependability, and quick drying rate has won recognition
from both the researchers and farmers. This is particularly

true in an area like the United States where the agricultural

production is dependent mostly upon mechanical power since
less man power is available to handle the farm products.

One factor that makes the drying of beans different than
the drying of other small grains is its larger size and tender
seed coat. Because of the size of beans, it is difficult to
move the moisture content in the center portion efficiently

and yet without excessive cracking on the surface of the beans.

OBJECTIVE

The chief interest was concerned with the drying of
white pea beans containing excessive moisture for safe
storage over a prolonged period.

The main objective was to find a method of removing the
excessive moisture from the pea beans quickly and still avoid
excessive cracking. The problem has been analyzed from.a
theoretical point of view and the experiment was performed

under the guide of theoretical analysis.

REVIEW OF LITERATURE

Theoretically there are two types of moisture in the pea
beans that must be removed in the drying process. As stated
by R. H. Reed and George H. Dunganl, solids contain water in
two general forms, namely: (1) free and capillary moisture is
that moisture which is held between and on the particles or
fibers of a material. This moisture does not generally affect
the structure of the material to any great extent and its re-
moval is relatively easy. (2) HygroscopicI or absorbed moisture
is that moisture which a material will absorb if exposed to air
containing water vapor. This moisture is intimately associated
with the physical nature of the material and its removal may be
accompanied by physical changes.

The word "drying” is usually defined by researchers as
the removal or evaporation of water from a certain.materia1.
An evaporation process is governed by the law of evaporation,
”for a given condition of atmospheric movement, the rate of
evaporation is proportional to the difference in vapor pres-
sure between the liquid and the vapor of that liquid in the
immediate vicinity"2. As we all know, beans that possess a
certain moisture content will exert vapor pressure to the

3 and the problems connected with the drying

surrounding air
of grains might be approached from the standpoint of vapor

pressure.h

Referring toapsychrometric chart, we find that the heating
of air has nothing to do with the vapor pressure of the air.
Heating may change the relative humidity of air, its moisture-
carrying ability, but the heating of air alone can not change
the vapor pressure difference between the drying air and the
pea beans to be dried, and no change in the rate of drying can
be made by this method.

The above statement is supported by most of the experiments
conducted to date.5’6’7'8’9 And we might say it has been
accepted by the majority of agricultural engineers that grain
temperature is of greatest importance in affecting vapor pres-
sure and is the greatest single factor in grain drying. Vapor
pressure within a grain increases at an increasing rate as the
grain temperature is increased. Grain moisture content also
affects the vapor pressure but is of much less importance than
grain temperature. At a certain temperature the vapor pressure
exerted by the grains to the surroundings will change with a
change in its moisture content up to approximately 20 percent,
and for higher moisture content than that, the vapor pressure
of the same grain will behave almost like a free water surface.

As stated by F. C. Fentong,the principles of grain drying
are:

(1) grain absorbs or releases moisture because of the
vapor pressure difference between the grain and the surrounding
air. If the vapor pressure of the grain is higher than the vapor

pressure in space surrounding the grain, moisture will flow out

of the grain. If the reverse is true, moisture will flow into
the grain. (2) The rate at which moisture is gained or lost is
approximately proportional to the magnitude of the vapor pres-
sure difference which prevails between the grain and the sur-
rounding space. This rate is affected by the resistance to

the movement of moisture vapor set up by the surface layers of
the grain.

Pea beans, like other hygroscOpic materials, have a ten-
dency to maintain an equilibrium condition with the atmosphere
in which they are exposed. An equilibrium moisture content of
beans at a certain temperature and relative humidity might be
obtained by maintenance of a constant temperature and humidity
over a prolonged period. To remove moisture from beans, a non-
equilibrium.condition of vapor pressures is artificially main-
tained. The most effective way of doing this is to raise the
vapor pressure of the beans by raising its temperature. Barre10
emphasizes the fact that pressure difference in drying with
heated air are obtained by an increase in vapor pressure of
the grain and not by a decrease in that of the surrounding
air. In other words, the drying process is accomplished be-
cause the heating of grain cause its temperature and therefore
its vapor pressure to raise.

Another important fact in drying should be noted. To
evaporate water, a certain quantity of heat is needed. Evapor-
ation from a free water surface requires approximately 1000

B.T.U. per pound of water evaporated; the exact amount will

depend upon the temperature at which the evaporation takes

place. Gallaher6

has worked out an equation to compute the
amount of latent heat that will be needed to vaporize a pound
of water from grain. In a drying process, a considerable
amount of heat must be supplied to the grains, both to raise
the grain temperature and to provide latent heat that is
needed for evaporization.

Kelly11 heated the grain directly and obtained a faster
drying rate which he attributed to a greater vapor pressure
difference between the inside and outside of the grain causing
the moisture to move out. Kelly conceived that warming the
inside of the grain caused the difference in vapor pressures.
He found also that 57 to 60 percent of the drying took place
in the first minute and that 43 percent of the total tempera-
ture drop took place in the first minute. The drying rate
slowed considerably as the temperature of the grain decreased.

Several other reSearchers have tried some other methods,
but usually the general practice is to use the air as a medium.

to carry the heat to the grains and carry the evaporated vapor

away simultaneously.

ANALXSIS OF PROBLEM

Since heat is needed in the drying process, the supplying
of heat to the grain is evidently the predominant factor in
designing an artificial drying method. In drying grains of
large size like pea beans, the large size of beans makes it
more difficult to transfer heat from the surrounding air to
the whole kernel.

Consider a cross-section of pea bean that is being
dried artificially. Two ways have been used by researchers
to supply heat to the grains for drying. One is to use heated
air and the other is to heat the grains directly. In either
way, the skin of the beans will receive heat first. The rise
in temperature of the outer part will be the result of re-
ceiving heat, and an increase in vapor pressure will be the
result of temperature rise. The increase in vapor pressure
will cause a difference in vapor pressure between the outer
part of bean and the surrounding, and drying will begin. But
at the same time, a difference in vapor pressure between the
outer and inner part of the beans will be created by the ine
creasing of vapor pressure in the outer part so that the
movement of moisture at the beginning of the drying process

must be both ways.

Hygroscopic matter tends to shrink when it loses its
moisture and the degree of shrinkage is dependant upon the
amount of moisture lost. Thus, from the above reasoning, it
can be seen that the skin will tend to shrink more at the
beginning of the drying process. But as the drying proceeds,
the outer part, especially the skin, will be quite dry. This
will be particularly true if we use forced air of a large
quantity, because the internal resistance to the movement of
moisture is always greater than that offered by the surface to
surrounding.

So, briefly, it can be said that throughout the drying
process, there will exist a difference between the percent
moisture contained by the outer and inner part of the beans.
Since there is a discontinuity of matter between the skin and
the kernel, the difference of moisture content will make these
two parts to shrink differently.

A mathematical analysis based on some simplifications and
assumptions is presented as follows:

(1) The product under investigation is of homogeneous
material,

(2) The product is assumed to have a spherical shape,

(3) The change of'moisture content and temperature is
assumed to be the same in the skin or the kernel.

Consider a pea bean in perfect spherical shape, coated

with its skin. Let

will be

1£LM

10

contraction coefficient of the skin due to
loss of moisture content, inch/percent of
moisture loss per inch length of skin;

thermal expansion coefficient of the skin,
inch/degree of F-inch;

modulus of elasticity of the skin, inch/lb.
of force;

Poisson's ratio of skin material;
contraction coefficient of the kernel due to
loss of moisture, inch/percent of moisture
loss-inch;

thermal expansion of the kernel of bean,
inch/degree F-inch;

modulus of elasticity of the kernel of bean;
inch/lb. of force;

Poisson's ratio of kernel material;
temperature change, degree F/time unit;

change in moisture content, percent degree F/
time unit.

When the product is subject to both a temperature and a

moisture content change, the combined coefficient of shrinkage

cx,=1 ~(1 -dste T)(1 -otsmam)

«W1 -—(1 '“kt AT)(1 -otkmAM)

Consider the contraction of the kernel only.-

In drying problems, since it is known that the skin

shrinks more than the kernel, assume that 0‘s >°(k .

The change

in radius due to temperature and moisture removal is

ARmt=Ro<k

11

But sincec£8:£Kk , the kernel will be subjected to comp
pression force applied by the skin, and the change in radius

due to this effect is,

AR comp. '= gk (P ’“k P -}~(k P) 3 £8 (P - 2}lkP)

where P is the force exerted by the skin to kernel, whose

unit is lb./unit area.
The total shrinkage per unit length of radius is

AR ‘ ARmt IARco

mp zdk +§ (P-ZykP)

Now consider the force that acted on the skin; let Ss

be the stress in skin

 

Then if P is the force applied by the skin to the kernel

because of the unequal shrinkage,

2
"13133 3 FLT—I.)— S aPDaPJi
. ° 1,. . 1?: 2t

Since elongation =.% , the expansion due to the force

will be
.1. LR. PR'
E8 [2t " “a (2'33) ] cAR'p

If the sphere is made of skin material alone, its shrinkage
AR/R will be equal to 0‘s . But since the force due to the
unequal shrinkage is elongating the skin by an amount ofAR'p

12

the resultant

AR/R :d8--L[%%-“s(%%)]

But contraction of kernel = contraction of skin,

.‘.o(+ 1 P-2 =o<-l PR PR
k TEE “13] s "fi:[§f’“s(§f)]

In the above equation P is the only unknown and can be
found provided the constants are known. Theoretically, it
means that for a certain tnme period it can be determined if
the skin is going to crack or not, provided that the moisture
and temperature changes are known in both the skin and the

kernel.

13

DESCRIPTION OF APPARATUS

The testing apparatus used consists basically of two parts.
The first part included a blower, a heater, a steam inlet and
a mixing box. The second part consists of a drying box. The
whole apparatus is shown in the following sketches (Figures 1
through h).

Air was blown through the heater by the blower and was
mixed with steam in the mixing box. A hand-operated globe
type valve was used to adjust the amount of steam.to be mixed
with air. The air temperature was controlled by an on-off
type bi-metal air switch placed in the mixing box. The temper-
ature controlling switch was calibrated at 100°F (:APF), and
the steam inlet valve was adjusted each time to get the wanted
relative humidity of the air.

The drying box was placed on a scale and was connected by

a thin-walled rubber tube with great flexibility.

A thermometer was hung at the outlet of the drying box
to check the air temperature at that point. A relative
humidity meter was used to check the relative humidity of
drying air leaving the drying box, and the variation of weight

of beans being dried was read directly from.the scale.

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18

PRESENTATION AND DISCUSSION OF DATA

Preparation of Samples

The beans that were used as testing samples were stored
at 13 percent (w.b.) moisture content and were conditioned
before the test to get a higher moisture content.

The method used was as follows: the sample of beans
was placed in the drying box and heated air with high relative
humidity (100°F, 95 percent to 98 percent relative humidity)
was blown through the sample. It took five or six hours for
the samples to absorb enough moisture to obtain 20 percent
(w.b.), and the samples were left in a closed container for
two or three days to distribute the absorbed moisture evenly
within the bean kernels.

The moisture content of beans was determined by oven
method. The sample was placed in a 212°F oven for three days
and was weighed before and after the oven-drying to determine
the amount of water evaporated.

A sample of 2000 grams of Michelite pea beans with known

moisture content was used for each test.

19

Heating, Drying and Resting Period

Beans were placed in the drying box and were heated by
high humidity air at 100°? from the mixing box. This is called
"the heating period". During this period, the relative
humidity or the amount of steam to be mixed with the heated
air was regulated in such a manner that the vapor pressure
of the air was equal to the equilibrium vapor pressure of the
beans at that temperature. During the heating period, no
moisture movement occurred between the air and the sample and
the beans were heated without change in their moisture content.

During the drying period, heated air without beingmixed
with steam, was used. The air was at 100°F, about 50 percent
R.H., and the rate of movement was 28.5 CFM/ftz.

At the resting period, the samples were left in a closed
container for a certain length of time between a drying and
heating period. The purpose of this period was to give time
for the re-equalization of the moisture content within the
individual kernels.

It was assumed that the samples were at the same tempera-
ture with the heating air during the heating period when the
temperature of the air read the same at inlet and outlet of
the drying box. It was assumed that the consistency of temp
perature at the inlet and outlet was an accurate means to show
evidence that there was no heat being transferred between the

beans and the heated air.

20

A drying period would follow the heating period. Changes
in the temperature and relative humidity of the drying air at
the outlet of the drying box, and variation of the weight of

the sample, were recorded at certain time intervals.

Tests and Testing Data

Several tests were conducted to see whether the heating
of pea beans by high humidity air would cause the beans to
crack. Regular samples were heated for 10, 15, 20 and 30
minutes. Cracking percentage was checked, but data obtained
from those tests showed no indication of cracking that could
be caused by the treatment of heating period. Also from these
trial tests, 5 heating period of 15 to 20 minutes seemed ade-
quate to heat the sample from.room.temperature to 100°F. (See
FigurefS) Because of the high air rate (28.5 CFM/ftz), a 15-
minute heating period was used in subsequent tests by the
author.

Different combinations of drying times have been tried
to find the longest drying time and largest amount of moisture
that could.be removed in a single operation and yet without
excessive cracking.

Tests with a heating period followed by a 5, 10, 15, 20,
30, and hO-minute drying period were conducted. Figure 6
shows that the drying rate was high at the beginning, but
dropped quickly in the first five minutes and tended to level
off after 15 or 20 minutes of drying (Figure 7).

21

A further look at the data shows that the temperature
readings at the drying air outlet in the drying box tended
to drop quickly at the first two or three minutes. The drOp
in temperature slowed down with the drop in drying rate.
Usually after lO.minutes, the drying rate was so low that the
temperature of the drying air (measured at the outlet of the
drying box) would start to rise. This occurred because when
the drying rate is high, the amount of latent heat needed by
the evaporation is high, so the temperature of the beans would
be low, and the air must yield part of its heat content to
the beans. But when drying rate is low, the latent heat
required is low, and trilflepart of the heat transferred from
the air to the beans will be consumed as latent heat, the
rest of the heat received by the beans will raise the temperature
of the beans, thus lowering the heat-transferring rate between
the air and beans. The increase of temperature in the drying
air served as an indication of the decrease of drying rate.
But as the drop of the drying rate can be explained only as
a lowering of the difference of vapor pressure between the
air and the surface of the beans that were being dried, it
indicated that the moisture content of the skins was getting
low and the skins were under stress when the temperature of
the drying air rose. As has been said before, the greater
difference in the moisture content between the surface and
the inner part of the beans, the more stress the surface

portion receives, consequently, more cracking would be apt to

22

occur. FigureIB shows the temperature of drying air tends to
rise after about 10 minutes of drying (for 20 percent w.b.
sample), and this tendency was growing steadily after about
30 minutes of drying. A check of the cracking percentages

in those tests verified the use of 30 minutes as the longest
drying period in a single Operation.

Tests withan;a heating period were conducted. Figure 9
shows the change of weight in two 2000-gram samples of 20 per-
cent (w.b.) moisture content. One sample had a lS-minute
heating period before drying, the other was dried without added
heat. The curve that represents the one without a heating
period shows a gradually slow changing slope. The curve that
represents tests with a heating period shows a much steeper
slepe in the first five minutes but leveled off after that
time. Furthermore, the slopes of these two curves are about
the same after ten minutes of drying, and this indicates that
the influence of the heating period was disappearing after
ten minutes of drying. This phenomenon might be explained
as follows: the rapid drying that occurred in the first five
to ten minutes consumed a large percentage of the heat that
was in the kernel part of the beans and lowered the tempera-
ture in the kernel. Since the vapor pressure of the beans
at certain moisture contents varies with the temperature, the
lowering of the temperature certainly will result in a lowering
in the vapor pressure difference between the kernel and skin

(or between the inner and outer part), which again will cause

23

a lowering of the rate by which moisture was transferred from
the inner part to the skin. The rate would keep dropping
until it reached a stage where no influence remained from

the heating period.

At this time, if the increasing of drying rate were desired,
it might be done by increasing the temperature of the drying
air. The higher temperature of the drying air might change
the heat transferring rate from the air to the skin, raise the
temperature of the skin, and finally raise the vapor pressure
of the skin temporarily. As stated previously, the moisture
transferring rate from the inner part to the skin has been
lowered as the consequence of lowering the temperature in the
inner part of the beans, this ‘will further lower the moisture-
transferring rate and leave more strain on the skin. It is
clear that if this process were continued for a length of time,
excessive cracking could be expected.

The above reasoning suggests that a second heating period
would be more helpful. If some moisture could be removed from
the beans rapidly and without excessive cracking by a single
operation of the combination of heating and drying periods,
more drying without cracking should be done.

'Averaging of the data from.aeveral tests produced Figure 10.
It shows the temperature rising curve for the second heating
period. The second heating period was conducted immediately
after the first drying period. It was very difficult to main-

tain a constant weight during the second heating period. The

outer part of the beans was very dry and easily absorbed
moisture from the air. The steam inlet valve was very care-
fully adJusted so that the increasing of sample weight was
not excessive. A time of ten minutes has been chosen for the
second heating period after several trials, and an increasing
of sample weight of three grams per two thousand grams sample
was allowed in this period. The temperature might rise more
quickly, if heating air at higher relative humidity were used,
but increasing weight would result. 0n the other hand, a
longer period might be needed if less increase in sample
weight were desired.

The drying period will be denoted by (D), and heating p
period by (H). Thus, 15(H) - 20(D) - 10(H) - 20(D) means a
lS-minute heating followed by a 20-minute drying period, fol-
lowed by a lO-minute second heating period, followed by another
25-minute drying period.

4 Several tests of 15(H) - 30(D) - 10(H) - 30(D) and
15(H) - 20(D) - 10(H) - 20(D) were performed. Data obtained
were compared with the drying operation for the same length
of time but without any heating period. (Figurele.and 12)
Figure 13 shows the comparison as Figure 12 except the second
Iheating period was more carefully controlled, and the increase
111 sample weight was only 2 grams per 2000 grams sample.

Data in these two figures indicate that for a 15(H) -
2°(I3) - 10(3) - 20(D) drying Operation the amount of mpisture

rel”Owed from the beans was the same as if done by continuous

 

 

III. .lll..1.|¢|l\.lv.§|1 ;

25

drying without a heating period. But the gain by the 15(H) -
30(D) - 10(H) - 30(D) drying operation over continuous drying

is apparent.

Table 1 shows the cracking percentage after each drying

operation.

TABLE 1

'MOISTURE REMOVED AND CRACKING PERCENTAGE OF
DIFFERENT DRYING PROCESSES

1 _:2-:

Weight of Moisture Removed Percentage
Drying Process per 2000 Grams Sample, gramw of Cracking

:—
:—

c ti r

g? mggggzs or 58 2'0
15(H)-20(D)-10(H)-20(D) h9 'o.8
15(H)-30(D)-10(H)-30(D) 68 1.3

 

Usually the beans are harvested at about 22-25 percent
(wxb.) moisture content and have to be dried to lS-18 percent
(w.b.) moisture content for safe storage. In a sample of 2000
grams and 20 percent (w.b.) moisture content an amount of 118
grams of moisture has to be removed to get its moisture content
down to 15 percent (w.b.) moisture content.

In a 15(3) - 30(D) I lC(H) - 30(D) drying operation, 68
0f the 118 grams of moisture can be removed. Some other means
has to be provided to remove the remaining excessive moisture.

The Iwesults in Table 1 show an average cracking of 1.3 percent

26

after a 15(H) - 30(D) - 10(3) - 30(D) drying operation. The
length of the drying operation will certainly lead to more
cracking. For the above reason, it is evident that before
further drying of the samples, the strain that had been present
in the outer part of the beans must be removed or at least de-
creased. Since the strain was caused mostly by the difference
in moisture content between the kernel and the skin and partly
because of the temperature difference between them, a re-
equalization or redistribution of the moisture and heat content
so as to achieve an equalized distribution of both the tempera-
ture and moisture content within the kernel of beans seems to
be most desirable at this stage of drying.

If only time is given, moisture will move from the wetter
part of a kernel of the bean to its drier part until equilibrium
condition is established. A resting period was used to provide
the needed time for this re-equalization. Tests with 6, S, k
and 2 hours of resting periods were performed to find out a
suitable resting period. During these tests, a drying Operation
of 15(H) - 30(D) - 10(H) - 30(D) was conducted before the
resting period as. another 15(3) - 20(D) - 10(3) - 20(D)
drying operation followed the resting period. The results
obtained from.the second operation were compared with the pre-
vious data in Figures 1h and 15.

Data obtained from 6 or 5 hours resting period are prac-
tically'the same as those obtained from.a h-hour resting

Period. Through the comparison shown in Figure 14- and 15, it

27

can be seen that there was no difference between the two curves
except for the first five minutes. Also the comparison between
the drying curves of a second drying operation after a three-
hours testing period and h-hour resting period is shown in
Figures IA and 15.

TABLE 2

COMPARISON OF MOISTURE REMOVED AND CRACKING PERCENTAGES
BETWEEN SAMPLES BEING DRIED AFTER DIFFERENT RhSTING
PERIODS AND SAMPLES AT 17 PERCENT (w.b.)
WHICH HAVE NOT BEEN PREVIOUSLX DRIED

 

 

Weight of Moisture Removed Percentage
Drying Process per 2000 Grams Sample of Cracking

 

15(H)-30(D)-10(H)-30(D)
3hours rest 25 grams 1.h5
15(H)-20(D)-lO(H)- 20(D)

15(H)-30(D)-10(H)-30(D)

hours rest 29 grams 1.35
15(H)—20(D)-10(H)-20(D)

15(H)-20(D)-10(H)-20(D)
with 17.62% w.b. sample 33 grams

15(H)-30(D)-10(H)-30(D)
or 6 hours rest 30 grams 1.35
lS(H)-20(D)-10(H)- 20(D)

15(H)-30(D)-10(H)-30(D)

with 17.31% w.b. sample , “5 grams 0095

A

From the above comparison it seems that the drying rate
was dropping with the shortening of the resting time. On.the
other hand, the cracking percentage starts to increase with

28

the shortening of resting time. The decreasing in drying rate
and increasing of cracking was both small from the 5 and 6-hours
resting period to h-hour resting period since it compared to
the difference between the 3-hour and h-hour resting period.
Therefore a resting period of u.hours is recommended.

The comparison between a 15(H)-20(D)-10(H)-20(D) drying
operation and a lS(H)-30(D)-lO(H)-30(D) drying operation, both
to be dried from a moisture content of about 17 percent (w.b.)

is shown in Figure 16.

29

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Time - minutes

38

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#1

SUMMARY AND CONCLUSIONS

Analytic investigation showed that the cracking of pea
beans during the drying process is mainly due to unequal
shrinkage because of moisture difference between the skin
and inner part of the beans. It is the desire of the author
to emphasize that although a quick drying rate might result
in a moisture difference, a quick drying rate alone does not
necessarily cause pea beans to crack.

The above statement is supported by the data from.eXperi-
ments. When heated beans were being dried, the drying rate
was high at the beginning, but most cracking occurred at the
latter part of the drying process when the drying rate was
comparatively low. The vapor pressure is affected mainly by
its temperature and less by its moisture content. The fact
can be explained simply as follows: ‘

At the beginning of the drying process, the temperature
of the inner part was high and the vapor pressure was high,
thus when the skin started to lose its moisture the internal
vapor pressure caused the moisture to move out and a differ-
ence in moisture content resulted. But as the drying proceeded,
the evaporation decreased the temperature in the inner part as
well as the skin and the rate of moisture transfer lowered.
Thus, a comparatively large difference in moisture content be-

tween the skin and the inner part occurred.

AZ

It has been stated by previous investigation that a
"case hardening effect" in the drying process prevented the
moisture from moving out and thus reduced the drying rate.
Again the author thought this effect could be explained by the
heat and temperature relationship in a bean during the drying
process.

It has been said previously that the drying process al-
ways consumed heat and lowered the temperature of the beans.
But as the drying process proceeded further, the increase in
temperature difference between the drying air and beans would
certainly increase the heat transfer between them. Since the
drying rate would be low at this time, the increasing heat
transfer rate would cause the temperature of the skin to rise.
It is clear, that such a rise in temperature would lower the
vapor pressure difference between skin and kernel and therefore
lower the moisture transfer rate.

By occasional observations during the experiments it was
found that no observable physical changes in various cross-
sections of a bean could be detected by the naked eye. Beans
were taken from test samples during various drying stages. A
razor blade was used to out those beans into sections, but no
physical changes were observed. Maddexahas reported the same
findings although he used the term "case hardening".

The results of those experiments conducted by the author

are summarized into following items:

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SUGGESTIONS FOR FURTHER STUDY

Through the experience gained from previous studies,
further studies on this subject are needed. It was also felt
that the results from the following recommended investigation
would be of great help to illustrate both theoretically and
practically the drying of pea beans as well as the drying
problem as a whole.

1. A study on the physical properties like heat con-
ductivity, tensile strength under different moisture contents,
contraction coefficient due to the change of moisture content,
thermal expansion coefficient etc., of the pea beans and other
important farm products will be valuable for the understanding
of the condition of farm products during the drying process.

2. Experiments should be conducted to obtain drying
curves with or without the skin on the pea beans in order to
acquire knowledge of the effect that the skin portion has on
the drying of the farm products.

3. Future effort should be encouraged on the investiga-
tion of a temperature measuring device to measure the tempera-
ture distribution within the kernel of the farm.product which
is to be dried, because of the important part heat has played
in the drying problem and since temperature is the best measure-

ment of heat.

1.

2.

9.

10.

11.

12.

45

REFERENCES

Reed, R. H. and Dungan, George H. Drying Hybrid Seed
Corn. Department of Agricultural Engineering, University
of Illinois, Oct. 19h0. .

Marks, Lionel S. Mechanical Engineer's Handbook. nth ed.
McGraw-Hill Book Co., Inc., New York, pp. 1692-1699, l9h1.

Hall, Carl W. Unpublished text book. Department of Agri-
cultural Engineering,-Michigan State University, 1955.

Fenton, F. C. Storage of grain sorghums. Agricultural
Engineering, 22:185-188, May 19h1.

Brandt, William.F. The Use of Ozonated Air for Excess
Moisture Removal in Stored Grain. Unpublished Master's
thesis, Michigan State University, 1952.

Gallaher, George L. Fundamentals of Drying Agricultural
Crops. Unpublished Master's thesis, Michigan State
University, 1951. .

Anon. The Drying of Wheat. National Research Council,
Dominion of Canada, Report No. 2h:u2-hh, 1929.

Maddex, Robert Leo. Drying White Pea Beans with Heated
Air. Unpublished Master's thesis, Michigan State Univer-

sity, 1953.

Oxley, Thomas Alan. The Scientific Principles of Grain
Stfigage. Northern Pub. Co., Liverpool, England, pp. 2-27,
19 .

Barre, H. J. Vapor pressure in studying moisture transfer
problems. Agricultural Engineering, l2:2u7-2h9, June, 1938.

Kelly, C. F. Drying artificially heated wheat with unheated
air. Agricultural Engineering gg:316-326, September, l9h1.

Brown, Aubrey 1., and Marco, Salvetore M. Introduction to
Heat Transfer. 2nd ed. McGraw-Hill Book Co., Inc., New
York, 1951.

A6

13. Hukill, W. V. Basic principles in drying corn and grain
sogghums. ‘Agricultural Engineering, 22:53-5h, February,
19 .

1h. Brandt, W. F. and Hall, Carl W. Drying of Pea Beans with
Heated and Recirculated Air. Research Project th.

Agricultural Engineering Department, Michigan State
University. Mimeographed. 1952.

Date Due

   

Demco-293 l